This eggplant dip is adapted from the recipe of Tess Mallos, who died in 2012. She wrote the first cookbook I ever owned, and I still regularly make this recipe. She includes a small grated onion, but I find it too strong.
500g large eggplants
1 clove garlic
¾ cup soft white breadcrumbs
½ cup olive oil
¼ cup lemon juice
½ cup parsley
Microwave whole eggplant until soft, 10-15 minutes. Split in half, allow liquid to drain and spoon flesh into the bowl of a food processor.
Place remaining ingredients into the processor and process until smooth.